Sweetcorn and cheddar scones

These savoury scones are packed full of summer sunshine. They go down with little ones, as well as adults. Serve as an alternative afternoon tea, in lunchboxes or alongside soup - perhaps, a rich, roasted red pepper soup. Mmm...

Sweetcorn and cheddar scones

Servings:	Serves 10
Calories per serving:	255
Ready in:	27 minutes
Prep. time:	15 minutes
Cook time:	12 minutes
Difficulty:
Recipe author:	Chef
First published:	17th May 2014

Best recipe review 🧀 + 🌽 = 💖💘💝 5/5 Two of my favourite foods in a scone - wow! Jerry, aka Chef)

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 2 sweetcorn cobs
• 350g self-raising flour
• 1 teaspoon baking powder
• a pinch of finely chopped chilli (or chilli powder)
• 1tsp salt
• 50g cold butter, cut into cubes
• 150g grated cheddar, plus extra for tops
• 175ml milk, plus extra for brushing

Mise en place

Heat the oven to 200° C (400° F - gas 6), [fan oven 180° C & reduce cooking time by 10 mins per hour]

Method

1. Cut the kernels off the cobs, place in a pan, add enough water to just cover. Simmer 5 minutes. Drain well.
2. Heat oven to 200°C/400°F/gas 6. Mix flour, baking powder, chilli and salt. Rub butter cube into the mix until it looks like fine crumbs. Add grated cheddar and the corn. Drizzle in the milk. Fold in to make a slightly sticky dough. Don't over-work.
3. Gently knead on a floured surface until smooth. Divide into 10 balls. Shape each roughly with floured hands. Put onto an oiled baking sheet. Brush scones with a little milk. Scatter grated cheese over the top. Bake for 10-12 mins or until the scones are risen, golden and sound hollow when tapped on the bottom.

Serving suggestions

Delicious with butter.

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Recipe source

Abel & Cole have kindly given Cookipedia permission to reproduce this recipe.

All of the ingredients in this recipe can be delivered to your door by Abel & Cole; weekly home deliveries of organic fruit and vegetable boxes, and much much more.

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